Starbucks-Inspired Pumpkin Cream Cheese Muffins
Servings 4 servings
Ingredients
- All-purpose flour
- Canned pumpkin puree not pumpkin pie filling
- Granulated sugar
- Light brown sugar
- Vegetable oil or coconut oil
- Eggs
- Pumpkin pie spice
- Cinnamon
- Baking powder
- Baking soda
- Salt
- Vanilla extract
- Cream cheese
- Pepitas pumpkin seeds
- Vitauthority Collagen powder Pumpkin SpiceTools You’ll Need
- 12- cup muffin pan
- Muffin liners or nonstick spray
- Mixing bowls large + medium + small
- Hand mixer or stand mixer for cream cheese filling
- Whisk & spatula
- Measuring cups & spoons
- Ice cream scoop or spoon for filling muffin cups
- Wire cooling rack
Instructions
- Preheat oven: 350°F (175°C). Line a muffin tin with 12 liners.
- Make the cream cheese filling: Beat softened cream cheese, sugar, and vanilla until smooth and creamy. Set aside.
- Mix dry ingredients: Whisk flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt in a medium bowl.
- Mix wet ingredients: In a large bowl, whisk pumpkin puree, eggs, sugars, oil, and vanilla until smooth. Stir in collagen if using.
- Combine: Gently fold dry ingredients into wet until just combined. Do not overmix.
- Assemble muffins: Fill each muffin liner ⅔ full with batter. Drop 1 tablespoon of cream cheese filling into the center, pressing lightly. Sprinkle pepitas on top.
- Bake: 18–22 minutes, or until a toothpick inserted into the pumpkin muffin part comes out clean. Cool slightly before serving.